QUALITY CHANGES AND SHELF - LIFE OF HOT SMOKED FISH FILLETS

Effect of Smoking Methods and Refrigerated Storage on Physicochemical, Microbiological and Sensory Properties of the Sagan Fish

EFFECT OF SOME PROCESSING FACTORS ON QUALITY AND SHELF-LIFE OF SMOKED MAKEREL FISH

EFFECT OF COLD AND HOT SMOKING ON PHYSIOCHEMICAL PROPERTIES OF COMMON CARP (CYPRINUS CARPIO) DURING COLD STORAGE

Effect of Hot Smoking on the Chemical Composition and Quality Criteria of Some Fish Species from Lake Nasser, Egypt

Production and quality evaluation of hot smoked grass carp (Ctenopharyngodon idella) fillets stored at 4±1°C

Quality Changes during Frozen Storage of Hot Smoked Fillets and Spreads Processed from Indian Mackerel (Rastrelliger kanagurta) and Pangasius (Pangasius hypophthalmus) Fish

INFLUENCE OF SMOKING METHODS AND COLD STORAGE ON QUALITY OF SILVER CARP (Hypophthalmichthys molitrix) FILLETS

Effect of hot smoking conditions on nutritional quality of Indian Mackerel and Pangasius fish Fillets

Quality and Stability of Liquid Smoked Kapreeta Fish During Refrigerated Storage